Gluten-free ancient grains : cereals, pseudocereals, and legumes: sustainable, nutritious, and health-promoting foods for the 21st Century / edited by John R.N. Taylor, Joseph M. Awika.

Cover; Title Page; Copyright; Contents; List of Contributors; Foreword; Chapter 1 -- Environmental, Nutritional, and Social Imperatives for Ancient Grains; 1 -- Introduction; 2 -- What are ancient grains; 2.1 -- Definitions; 2.2 -- Grain Species Dealt With in This Book; 3 -- What is driving interest and activity in ancient grains?; 3.1 -- Drivers Influencing Ancient Grain Production; 3.2 -- Drivers Influencing Ancient Grain Consumption; 4 -- Book scope and content; 4.1 -- Chapter 2: Global Supply of Ancient Grains in the 21st Century; 4.2 -- Chapters 3-10: The Ancient Grains Species Specific Chapters

4.3 -- Chapter 11: Future Research Needs for the Ancient GrainsReferences; Chapter 2 -- Global Supply of Ancient Grains in the 21st Century: Keys to Unlocking Their Full Potential; 1 -- Introduction; 2 -- Supply and demand of ancient grains; 2.1 -- Sorghum; 2.2 -- Millets; 2.3 -- Quinoa; 2.4 -- Buckwheat; 2.5 -- Fonio; 3 -- Conclusions; References; Chapter 3 -- Sorghum: Its Unique Nutritional and Health-Promoting Attributes; 1 -- Introduction; 2 -- Nutritional quality of sorghum; 2.1 -- Proximate Composition; 2.2 -- Effect of Processing on Sorghum Nutritional Quality; 2.2.1 -- Decortication

2.2.2 -- Hydrothermal Processing2.2.3 -- Fermentation and Partial Germination (Malting); 3 -- Major polyphenols found in sorghum; 3.1 -- Phenolic Acids in Sorghum; 3.2 -- Flavonoids in Sorghum; 3.2.1 -- 3-Deoxyanthocyanins; 3.2.2 -- Flavones; 3.2.3 -- Flavanones; 3.2.4 -- Flavan-3-ols and Condensed Tannins (Proanthocyanidins); 4 -- Opportunities for using sorghum to promote human health and well being; 4.1 -- Antioxidant and Antiinflammatory Related Mechanisms; 4.2 -- Sorghum in Cancer Prevention; 4.3 -- Obesity, Glycemic Response and Related Mechanisms; 4.3.1 -- Sorghum Endosperm Properties

4.3.2 -- Sorghum Tannins4.4 -- Sorghum as an Important Food Security Crop; 5 -- Conclusions; References; Further Reading; Chapter 4 -- Millets: Their Unique Nutritional and Health-Promoting Attributes; 1 -- Introduction; 2 -- Production and cultivation; 3 -- Description and structures of millet grains; 4 -- Nutrients and phytochemicals; 4.1 -- Carbohydrates; 4.2 -- Proteins; 4.3 -- Lipids; 4.4 -- Dietary Fiber; 4.5 -- Micronutrients; 4.6 -- Phytochemical Compounds; 4.7 -- Antinutrients; 5 -- Processing and food applications; 5.1 -- Primary processing technologies; 5.1.1 -- Milling

5.1.2 -- Lactic Acid Fermentation5.1.3 -- Malting; 5.2 -- Traditional Food and Beverage Products; 5.3 -- Modern Food and Beverage Products; 5.4 -- Effects of Food Processing on Nutrients and Phytochemicals; 5.4.1 -- Starch; 5.4.2 -- Proteins; 5.4.3 -- Lipids; 5.4.4 -- Minerals; 5.4.5 -- Vitamins; 5.4.6 -- Phenolic Phytochemicals; 6 -- Health-enhancing properties of millet food products; 6.1 -- Antidiabetic-Related Effects; 6.2 -- Antiinflammatory and CVD Prevention Effects; 6.3 -- Anticancer Effects; 6.4 -- Prebiotic and Probiotic Effects; 7 -- Conclusions and future directions

7.1 -- The Nutritional and Health-Promoting Attributes of Millets

Includes bibliographical references and index.

Online resource; title from PDF title page (ScienceDirect, viewed August 10, 2017).